What is your first thought when you hear the word Enchirritos?? GO!! For me it is Taco Bell. I had never even heard of them before Taco Bell. Unfortunately, like most fast food, Taco Bell left a horrible taste in my mouth. Luckily, over time, my palette and budget has drastically improved. And thanks to my Mexican husband, so has my understanding of Mexican food. Now a pet peeve of mine is when someone calls a burrito with sauce an enchilada. If it’s a flour tortilla, it’s not an enchilada. And that is what I love about this enchirrito. It’s not pretending to be something it’s not. This enchirrito is no resting on the hard work of its parent to define it as either a burrito or an enchilada. This enchirrito is standing proud, telling everyone it is of a mixed “race”. Part enchilada, part buritto. Embracing both of its cultures. All hale the Enchirrito!
1/4 cup butter
1/4 cup flour
4 cups water
3 Tbs Mexican Blend Seasoning (Morton & Bassett)
1 tsp garlic salt
1 lb ground beef (I always buy the lowest fat; but you can also sub chicken or turkey)
1 lb ground sausage
1/4 cup chopped onion (Look at the pre-chopped in the produce aisle. It looks expensive until you calculate the value of your time chopping it.)
1 cup refried beans (I used Rosarita Traditional)
8 flour tortillas (8 inches) warmed (the best way to warm tortillas, no matter what anyone says, is with a skillet. Warm the first one on medium high and as you fill it, warn the next one, be sure to turn over at least once)
3 cups shredded cheese (I used a Mexican blend from the dairy aisle)
Optional toppings: shredded lettuce; diced tomatoes, sour cream
Preheat oven to 350°. Melt butter in a large sauce pan. Sir in flour until smooth. Slowly add water. Bring to a boil and cook, stirring until thickened (about 1 minute). Stir in Mexican Blend Seasoning and garlic salt. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes
In a large skillet over medium heat, cook beef, sausage, and onion until meat is no longer pink; drain. Stir in beans; heat through.
Spread 1/4 cup of the in a greased 9×13 baking dish. Spread 1 Tbs sauce in the center of a tortilla and spread around Place 2/3 cup meat mixture down center of tortilla. Top with 1/4 cup shredded cheese. Roll up and place seam side down Once all tortillas are complete, pour remaining sauce over top. Sprinkle with remaining cheese (add a handful if you need to, no one will judge.) Bake uncovered 18-22 minutes or until bubbly and cheese is melted.
Wine Pairing Suggestions:
Serves: 6 big servings
Total time: 50 minutes
*Derived from Mandy’s Recipe Box
I came across this recipe on Eating Well. My first thought, “Who does not like chicken wrapped in prosciutto.” Just so we’re clear: Wrapped. In. Prosciutto. This is taking chicken thighs, which have about a million ways to be yum, and wrapping them in prosciutto. That’s like taking bacon and wrapping . . . well, ANYTHING. But saltier and tastier. Then you’ve got the mushrooms. Mushrooms and sauce are amazing. And yes, of course, I made mashed potatoes. While this dish came together in at least 45 minutes, but more like an hour, as opposed to the 35 minute “total time” suggestion from Eating Well, it was still amazing. The hubs even commented that he didn’t realize he was coming home to a 5 Star Meal. Today is Veterans Day, and I’m a Veteran, of course you’re getting a 5 Star meal!
4 boneless, skinless thighs
1/2 tsp freshly ground pepper
4 thin slices prosciutto (If you are not familiar with prosciutto, accept that it will quickly become the higher-power of your bacon God)
4 tsp olive oil – divided (use extra-virgin if you’d like)
1 large shallot, halved and thinly sliced
1 Tbs finely chopped fresh oregano plus 1 tps, divided (ok, I don’t always have time to mess with fresh herbs, especially with the wonderful freeze-dried options, such as those available by Lighthouse)
8 oz sliced cremini mushrooms (I used 10 oz pre-sliced because that’s how it came and I’m not tossing out 2 oz of pre-sliced mushrooms)
1/2 cup Marsala or dry sherry (the best advice I can offer here, if you aren’t willing to drink it, don’t cook with it. Look in the wine section of your grocery store. Avoid “cooking” anything wines . Cooking wines tend to be higher in sodium and less flavorful.)
1 cup reduced-sodium chicken broth (you want to go with a nice ‘meaty’ broth here. There are so many that as you pour they look watered down. My tip, if they look watered down, they are, and that will translate to your dish.My personal favorite is Pacific Foods – Organic)
2 tsp cornstarch
Sprinkle chicken thighs with 1/4 tsp pepper and wrap each thigh with a slice of prosciutto.
Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until browned on both sides and cooked through, 4 – 5 minutes per side. Transfer to a plate; wrap with foil to keep warm.
Reduce heat to medium and add remaining 2 tsp oil, shallot, and 1 tbs oregano to pan. Cook, stirring, until shallots are beginning to brown (about 1 – 2 minutes). Add mushrooms and cook, stirring until browned (4 – 6 minutes). Add Marsala (sherry will work here, too) and cook about 2 minutes.
In a separate small bowl, whisk broth, cornstarch, and the remaining 1/4 tsp pepper in a small bowl or measuring cup. Add to pan, stirring. Return to simmer and cook, stirring constantly, until sauce is thickened (about 4 minutes)
Wine Pairing Suggestions:
Total time: About an hour